HIGH 5 Dijon – Honey Marinade for Chicken, Beef, and Pork

Recipe by Chef Laura RomitoCourse: MainCuisine: American


Prep time


Cooking time




  • ¾ cup Dijon mustard

  • 2 Tbs. minced fresh garlic, or 1 tsp. garlic powder

  • ½ tsp dried thyme leaves

  • 1 T balsamic vinegar

  • 1 T apple cider vinegar

  • 2 cups vegetable oil or pure olive oil

  • ¼ cup honey, agave, or maple syrup (optional)


  • whisk Dijon, garlic, thyme, vinegars and honey together thoroughly; slowly drizzle oil into mixture, whisking constantly, until emulsion thickens. Taste for balance. Or, place all ingredients except oil in a food processor and blend for 30 seconds; drizzle in oil very slowly to create a creamy, emulsified marinade
  • tip: this marinade can be made in larger batches and unused portions can be stored in refrigeration for up to 10 days. Never save or reuse a marinade after the meat item has been in it.
  • Stove/oven method:
  • Marinate meat for 30 – 90 minutes in refrigerator; drain off excess marinade before cooking and discard; or marinate for 15 minutes at room temperature
  • pre-heat oven to 375 degrees
  • pre-heat a sauté pan or grill pan over medium-high heat
  • wipe extra marinade from the meat, then season on both sides with High 5 Salt
  • pour a small amount of oil in the pan or rub the grill pan with oil; sear meat on both sides, about 1-2 minutes per side
  • transfer meat to a sheet pan and place in the oven until it reaches desired temperature (about 7 – 12 minutes for chicken breasts, depending on the thickness of the meat; about 10 – 18 minutes for pork tenderloin, about 25-30 minutes for whole beef tenderloin)
  • remove from pan and cover with foil for at least 5 minutes
  • Grill:
  • Marinate for 30 – 90 minutes in refrigerator; drain off excess marinade before cooking and discard
  • Pre-heat a grill in 2 zones, one medium-high, and one medium-low; clean the grill well and rub it with oil several times to prevent sticking
  • season the meat with High 5 Power Lifter or Original Unboring Salt; sear for 1-2 minutes on the hotter side of the grill, then turn ¼ turn to create nice grill marks
  • turn to the second side and repeat; for beef or pork tenderloin, sear on all sides
  • once the meat is seared and has nice grill marks, move it to the cooler side of the grill; close the lid of the grill and cook until meat reaches desired temperature (chicken – 162 degrees, pork – 145 degrees, beef – 120 for rare, 130 for medium, 140 for shoe leather ☺ ); for boneless/skinless chicken, approximately 7-10 minutes more depending on thickness and heat of the grill
  • remove from grill and place on a warm plate, loosely covered with foil; allow meat to rest for at least 5 – 10 minutes before slicing

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